Homemade Chocolate Cake
There’s nothing quite like a slice of homemade chocolate cake. This classic dessert is perfect for any occasion, be it a birthday party, a family gathering, or just a simple treat for yourself. With its rich, chocolatey flavor and moist texture, every bite is sure to satisfy your sweet tooth. Plus, it’s easy to make from scratch, making it a great choice for both novice and experienced bakers alike.
Why Make This Recipe
Making a homemade chocolate cake allows you to control the ingredients, ensuring it’s fresh and delicious. This recipe is simple and requires common pantry items, making it accessible for anyone. The joy of baking your own cake, along with the aroma of chocolate wafting through your kitchen, is a special experience. You can also customize it with different frostings or toppings to suit your tastes!
How to Make Homemade Chocolate Cake
Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 and 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 tsp baking powder
- 1 and 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter, softened
- 3 and 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup milk
- 2 tsp vanilla extract
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed until smooth. Stir in the boiling water until well combined (the batter will be thin).
- Divide the batter between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
- In a medium bowl, beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, beating on low speed until combined. Add the milk and vanilla extract, and beat on high speed until light and fluffy.
- Once the cakes are completely cooled, spread frosting on top of one cake layer, place the second layer on top, and frost the entire cake.
How to Serve Homemade Chocolate Cake
Serve your homemade chocolate cake at room temperature for the best flavor. It’s delicious on its own, but you can also top it with fresh berries, chocolate shavings, or a scoop of ice cream for an extra special treat.
How to Store Homemade Chocolate Cake
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week. For long-term storage, consider freezing individual slices wrapped in plastic wrap.
Tips to Make Homemade Chocolate Cake
- Make sure all your ingredients are at room temperature before starting.
- Do not skip the boiling water, as it helps to create a moist cake.
- If the cake layers slightly dome in the center, you can level them with a serrated knife for a more even stack.
Variation
Try adding chocolate chips to the batter for an extra chocolatey treat, or substitute the vanilla extract with peppermint extract for a minty version!
FAQs
Q1: Can I use dark cocoa powder instead of regular cocoa powder?
Yes, you can use dark cocoa powder for a richer flavor, but be aware that it may darken the color of your cake.
Q2: How can I make the cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Ensure it is a blend that can replace regular flour cup-for-cup.
Q3: Can I make this cake ahead of time?
Absolutely! You can bake and frost the cake a day in advance. Just store it in the refrigerator and bring it to room temperature before serving.
